rain164845
Active Member
But I am sure there is a piece of info that I am missing. If you need a yeast started to insure sufficient yeast pitched into the wort, and your wort is at 70 degrees when you pitch, then what is the difference in doing that and making a starter with wort and keeping it at 70 degrees and pitching the starter? Isn't the fermentation bucket essentially doing the same thing?
Joe
Joe